Butternut Squash Soup

1/4 C butter
2 1/2 C leeks, chopped
2 lbs butternut squash, peeled and chopped
5 C chicken broth
1/2 C canned milk (or normal milk)
pinch salt
pinch pepper
toasted pine nuts (optional)

In large stock pot, melt butter and add leeks.  Cook until soft, but not brown.  Add squash and enough chicken stock to just cover the squash.  Bring to a boil, stirring occasionally.  Cover and simmer 15-20 minutes until squash is tender.  Puree softened squash and leeks in a blender until very smooth.  Add remaining chicken stock, milk, salt and pepper to taste, and serve with sprinkle of pine nuts.  Yields 8

Notes:  Surprisingly delicious, just a hint of squashy taste.  (but I love butternut squash) Thin soup but very filling.  I would even recommend using it as a base to other vegetable soups.  You could add broccoli, mushrooms, carrots, bacon, sour cream, shredded chicken, etc.  Would be  a good alternative base for other "white sauce" soups.